Kreplach
Germany
Place of Origin:
Also Known as:
Kreplach are small dumplings filled with ground meat, mashed potatoes, or another filling, usually boiled and served in chicken soup, though they may also be served fried. The dough is traditionally made of flour, water, and eggs, kneaded and rolled out thin.
Description
Ingredients
1 kg boiled potatoes (preferably baking potatoes)
230 g all purpose flour (sifted)
3 tbsp potato flour (sifted)
1 egg
1 tsp salt
100 g butter
3 tbsp bread crumbs
5 L water
Recipe
Step 1: Boil potatoes until soft, approximately 30 minutes over medium heat.
Step 2: Allow the boiled potatoes to cool completely. Then, either squeeze them through a potato press, or use a meat grinder if a press is unavailable.
Step 3: Add an egg to the smooth potato mixture and quickly incorporate the flour to form the dough.
Step 4: Cut the prepared dough into smaller pieces. With each hand, roll them to the thickness of a finger. Coat in flour, and with a sharp knife, cut into diamond shapes at an angle.
Step 5: In a pot, pour about 5 liters of water, and add salt to the water.
Step 6: Place the dumplings in the boiling water.
Step 7: Cook 1/3 of the serving at a time. As soon as the dumplings rise to the top, take them out of the pot.
Step 8: Brown breadcrumbs in butter and pour over the top of the dumplings.